Making kids eat veggies is not really easy task. Don’t let vegetables, or any healthy eating become a combat zone. I encourage them to come with me to buy groceries and make them participate in meal planning and help with its preparation. Taking them with you to the farmers market or grocery store and letting them pick one or two things to cook for them can make them far more excited to eat it later. Letting them wash and clean vegetables like carrots, cucumbers, beans and set the dining table gives them a sense ownership and makes them more excited and supportive at meal time. Sharing one of our kids favorite recipe here:
Cream of Spinach soup
- Spinach- 450 gms
- Finely chopped garlic- 1 clove
- Wheat flour or almond meal – 1 tbsp
- Milk- 1 cup
- Black pepper powder- a pinch
- Butter- 1 tbsp
- Fresh cream- 2 tbsp (optional)
- Nutmeg powder- a pinch
- Salt to taste
- Wash the spinach nicely. My observation is: 1 pound (450 g) of spinach will cook down to about 1 cup after blanching and pureeing.
- For blanching- put spinach, to a pan of hot water, let it sit for 2-3 minutes or until leaves are soft. Take out and give a shock treatment by dropping spinach in a bowl of ice cold water. This will stop the cooking process, preserve its color and bring out its flavor. Make a puree from that.
- Take butter in a pan and heat it.
- Then add garlic and sauté a little.
- Add wheat flour and sauté it well for 2 minutes make sure not to burn it. Add milk and keep stirring. make sure there are no lumps and mixture have creamy texture.
- Let the milk come to a boil and add black pepper and nutmeg after lowering the heat.
- Add in the spinach puree and let the mixture cook for 2-3 minutes. Keep stirring.
- Add salt, mix well and remove the pan from heat.
- Take out the soup in a bowl and stir in fresh cream.
- Serve it warm to your little kids and elders too.